Better Than Takeout Beef With Broccoli (Printable Version)
Tender beef with crisp broccoli in savory garlic sauce, ready in 30 minutes.
# What You Need:
→ Beef & Marinade
01 - 1 pound flank steak, thinly sliced against the grain
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 teaspoon sesame oil
→ Sauce
05 - 1/4 cup low-sodium soy sauce
06 - 2 tablespoons oyster sauce
07 - 1 tablespoon hoisin sauce
08 - 2 tablespoons brown sugar
09 - 2 teaspoons cornstarch
10 - 1/3 cup beef broth or water
→ Vegetables & Aromatics
11 - 4 cups broccoli florets
12 - 3 cloves garlic, minced
13 - 1-inch piece fresh ginger, peeled and grated
14 - 2 tablespoons vegetable oil
15 - 2 green onions, sliced
16 - Sesame seeds for garnish
# How to Make It:
01 - Combine flank steak with soy sauce, cornstarch, and sesame oil in a medium bowl. Toss to coat evenly and let marinate for 10-15 minutes while preparing remaining ingredients.
02 - Whisk together low-sodium soy sauce, oyster sauce, hoisin sauce, brown sugar, cornstarch, and beef broth in a small bowl until smooth and fully combined. Set aside.
03 - Bring a large pot of water to a rolling boil. Add broccoli florets and cook for 1-2 minutes until bright green and just tender. Drain thoroughly and set aside.
04 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add marinated beef in a single layer and sear for 1-2 minutes per side until browned but not fully cooked through. Transfer beef to a plate.
05 - Add remaining 1 tablespoon oil to the hot pan. Stir-fry minced garlic and grated ginger for approximately 30 seconds until fragrant, being careful not to burn.
06 - Return beef to the pan along with blanched broccoli. Pour in the prepared sauce and stir-fry for 2-3 minutes until sauce thickens and coats everything evenly. Serve immediately over steamed rice, garnished with green onions and sesame seeds.
# Expert Tips:
01 -
- The velveted beef technique keeps every impossibly tender, just like your favorite Chinese restaurant
- You control exactly what goes into your sauce—no mystery ingredients or hidden sodium bombs
- From fridge to table in 30 minutes flat, faster than delivery could ever arrive
02 -
- Cold beef slices into hot oil prevent sticking—keep your marinated beef in the fridge until the moment you're ready to cook
- Work in batches if your pan isn't big enough—overcrowding drops the temperature and you'll end up steaming instead of stir-frying
03 -
- A splash of rice vinegar at the end cuts through the richness and brightens everything
- Toast sesame seeds in a dry pan before garnishing—the nutty aroma is worth the extra minute